Kosher salt. 1/2 teaspoon fresh ground black pepper. 12 ounces (1 bottle) cold beer, plus more if needed to thin batter. 2 pounds firm, meaty fish, such as farmed catfish, skinned, boned ...

Fire up the griddle for these easy, crispy, and flavorful Baja fish tacos perfect for a quick weeknight meal or your next #FishTacoTuesday. With a golden sear, fresh toppings, and a zesty sauce, this ...

These Baja-style fish tacos are crispy, golden, and loaded with brightness ... Add a handful of the slaw to each tortilla, top with a piece of fried fish and drizzle with sauce. Garnish with extra ...

2. Put a large, dry skillet over medium-high heat. When it’s hot, cook the tortillas, one at a time, for about 50 seconds on each side. Cover the cooked tortillas with a dishtowel to keep them warm.

1. In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff (but not dry) peaks form. Remove the bowl from the mixer.

To make the slaw, put the red onion and cabbage in a bowl. Sprinkle over a teaspoon of salt, then add the lime juice and toss to combine. Leave for 20 minutes, stirring occasionally. To make the ...

Make chipotle sauce: Blend mayonnaise, chipotle peppers, milk, salt, and pepper. Prepare batter: Mix Flour, salt, cayenne pepper, egg, and beer in a bowl. Fry: Heat oil to 350 °, dip fish in ...

Highway 1 winds along California’s coast like a ribbon, revealing stunning ocean views and some truly unforgettable eats ...

In my mind, the debates over the status of the Baja California-style fish taco in Los Angeles might come down to simple geography. Fish tacos just taste better, truer, the closer you are to the shore.